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Ginger Soy Israeli Couscous with Baby Bok Choy

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Soup
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 4 cups chicken stock
  • 1 1/2 cups Israeli couscous
  • 2 cloves garlic minced
  • 1/4 cup pickled ginger coarsely chopped
  • 4 heads baby bok choy cleaned and sliced crosswise into 1/2-inch ribbons
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sriracha sauce or more
  • 2 tablespoons chopped Tamari roasted almonds

Instructions

  • In a medium saucepan, combine chicken stock and Israeli couscous; bring to boil. Reduce heat and simmer, stirring occasionally for 8 minutes.
  • Add garlic, pickled ginger and baby bok choy. Cook and stir 2 minutes more, until vegetables and Israeli couscous are tender.
  • Remove from heat and stir in soy sauce, sesame oil, and sriracha (adding more of any one of these to taste).
  • Divide soup among 4 bowls and sprinkle with chopped almonds. Serve.

Nutrition

Calories: 438kcal | Carbohydrates: 63g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 868mg | Potassium: 481mg | Fiber: 4g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg

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